That's some Spicy Meat-a-BALLs...

Simple, easy and spicy! Let me know if you are able to re-create The Mask's performance above

Ingredients

• Meatballs

400gr of your fave mince meat (I like veal and pork, but you can use beef as well, OOOOOOOR a mix of beef and pork)

1 onion, grated

1 garlic clove, crushed

3 tbsp flat leaf parsley, chopped, obv!

1 tsp cayenne pepper

1 tsp paprika

salt and pepper

• Sauce

tomato passata or chopped tomatoes (400-500gr), whatever you prefer

2-3 tbsp EVO Oil

1 fresh chilli

1 onion, grated

1 garlic clove, crushed

3 tbsp flat leaf parsley, chopped, again!

a few drops of Worcester Sauce, if you feel particularly adventurous tonight

How to

Start the sauce by gently frying onion and garlic in a pan, then add the tomato passata, the chilli and let simmer while you go and prepare the Meat-a-balls.

Mix well all the meatballs ingredients and make ... BALLS! (between 18 and 20, depending on how big you like 'em.)

Once ready, toss 'em in the tomato sauce pan, add a pinch of salt and pepper and the Worcester sauce, and cook for around 20-25 minutes or until they are cooked through and the sauce is thick to your liking. Before you serve, add the parsley and stir.

Toast some nice sourdough bread to accompany the sauce and meatballs; or cook some spaghetti, if you insist, but let it be known, Italians don't do that.

Come on England!

Inspired by the Sea ...By what's in the fridge.

Inspired by the Sea ...By what's in the fridge.

Recipe for one hungry biatch, which contains anchovies and bottarga.

• 100gr Spaghetti Numero Cinq (if Barilla)
• a small tin of anchovies (30gr drained)
• garlic to your taste (I used 2 cloves)
• tinned plum tomatoes (three from the tin, don't use any juice; you can save it for your next tomato sauce recipe)
• 2 tbsp EVO oil
• Bottarga (a teaspoon or two, to be sprinkled on top of the dish just before eating)
• dried chilli flakes (very little if used, but optional)

Pause "The Night Manager" and let Tom Hiddleston's tushy hanging there on the screen.

Bring water to the boil, weight 100gr of Spaghetti on your posh digital scale, add to the water and let cook according to package instructions, ie. al dente.

Take a pan large enough to contain spaghetti after they're drained and add EVO oil and your naked garlic passed through the garlic crusher.

In the meantime, drain your anchovies, cut them thinly, as thinly as you can, and once the garlic is nice and fried (still the colour of cream, do not let it burn) add on to the pan. 

Open a can of Plum Tomatoes and pick three juice ones; add to the pan and crush with a fork.

Add chilli if using, and let simmer for around 10 minutes.

Drain the pasta well and add to the tomato sauce pan. 

Mix well, transfer to bowl, add one or two teaspoons of Bottarga if a) you know what it is and/or b) you have any and/or c) you like it.

Annaffia with Vermentino di Gallura.

Eat.

Go back to Tom.

Laters.